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Iph2204:Food Preservation Question Paper

Iph2204:Food Preservation

Course:Bachelor Of Science In Public Health

Institution: Meru University Of Science And Technology question papers

Exam Year:2013

a) Define the following terms as applied in quality management implementation systems in
the food industry.
i. Quality policy. (2 Marks)
ii. Total Quality Management system (2 Marks)
iii. Hazard Analysis (2 Marks)
iv. CCPs (2 Marks)
v. GMP (2 Marks)
b) i) What/ who is ISO? (2 Marks)
ii) What are the benefits of ISO certification for a company or organization dealing with
products and services? (5 Marks)
iii) Differentiate between Quality Assurance and Quality Control. (3 Marks)
c) i) Quality is free. It is not a gift but if is free” Discuss this statement with respect to
Philip Crosby philosophy of Quality. (5 Marks)
ii) Describe „A customer? in the endeavor of meeting his/her needs and exceeding their
expectations. (5 Marks)
SECTION B
QUESTION TWO (20 MARKS)
a) Define quality in ISO terms. (2 Marks)
2
b) “Doing the write things right the first time every time” is the main goal of TQM. Discuss
the statement underpinned to its basic tenets. (10 Marks)
c) Briefly describe the ISO principles of Quality Management and its
significance/implication. (8 Marks)
QUESTION THREE (20 MARKS)
a) What?s HACCP? (2 Marks)
b) Explain how you will set up a HACCP systems for a milk parlour establishment in
Meru Town. (12 Marks)
c) What is the significance of HACCP implementation for a food industry?
(6 Marks)
QUESTION FOUR (20 MARKS)
a) Define the following terms as applied in Kenya?s food legislation
i. Food standard specification (3 Marks)
ii. Code of practice. (2 Marks)
b) Discuss the importance and function of the Kenya Bureau of Standards (KEBS) as
outlined by the standards Act cap 496. (15 Marks)

Iph2204:Food Preservation Question Paper

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